Browsing Quickies

Potato Latkes

December3

Potato Latkes

Ingredients

5 medium potatoes
2 medium onions
2 eggs
3 Tbsp. Tami GF flour (or plain flour)
1 tsp salt
optional: black pepper to taste

Preparation

Peel and grate the potatoes (using a grater or a food processor), and squeeze out all liquid.
Peel and quarter the onions.
Chop the onions toa pulp in the food processor and squeeze out all liquid.
Mix all ingredients in a bowl.
Heat skillet with ¼” of oil.
Fill a Tbsp. with batter, flatten using a second Tbsp., sliding the Latke into the oil with it.
Once the sides start to turn light-golden and crisp, turn Latke over.
Once the other side is also light-golden, lower heat and keep turning over every 30 seconds until both sides are a nice golden-brown.
Remove from oil using a slotted spoon and place on paper towel.
Serve with sour cream or thick goats-milk yogurt.

posted under Hannukah, Kosher, Quickies, Starters, Gluten-free, Dairy-free, Soy-free, Parve, Vegetarian, Sides | Comments Off on Potato Latkes

Quick Pistachio Ice Cream

January19

This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds
½ tsp. of powdered cinnamon

Preparation

Whisk all ingredients together in a bowl.
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

Quick Vanilla Ice Cream

January19

Once I started making ice cream this way, I stopped bothering with the egg-laden version. This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.

2015-07-22 17.35.57

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds

Preparation

Whisk all ingredients together in a bowl.
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

Sweet GF Challah/Buns

May17
2016-05-17 09.53.34
2016-05-17 11.38.04

Ingredients

600 gr. Tagmish GF flour
1 Tbsp. (12 gr.) dry yeast
120 gr. sugar
50 gr. (25 gr. + 25 gr.) vegetable oil
1 Tbsp. salt
600 ml. tap water
1 egg for brushing
sesame seeds for sprinkling (optional)

Preparation

Mix all dry ingredients in a bowl.
Add water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough.
Pour remaining (25 gr.) of oil over dough, and knead into the dough.
Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour.
For buns: Divide dough into equal parts weighing 100 gr. each, knead and form balls.
For Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
Shape into desired Challah/bun shape.
Place over a tin lined with baking paper, brush with egg and sprinkle with sesame.
Preheat you oven to 220C/450F.
Let rise for approx. 20 additional minutes.
Bake for 10 minutes, then reduce heat to 180C/360F.
Continue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).

2016-05-17 11.40.22
posted under Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides | Comments Off on Sweet GF Challah/Buns

Banana-Apple Crumble

January20

5 minutes work, 20 minutes in the oven – sheer heaven!

2016-01-19 23.03.16

Ingredients per generous portion, or two moderate portions (double as needed)

For the Dough:
50 gr. Tami All-Purpose GF flour (or plain flour)
20 gr. GF rolled oats (or regular rolled oats)
30 gr. butter
25 gr. sugar
¼ tsp. cinnamon
For the Filling:
1 banana, peeled and sliced
½ Granny-Smith apple, peeled and sliced
¼ tsp. cinnamon
1 Tbsp. Demerara sugar

Preparation

Preheat your oven to 440F/220C.
Mix all dough ingredients in a small bowl using your fingers until crumbs form.
Mix filling ingredients and put in small oven-proof dish.
Cover evenly with crumbs and bake until approx. 20 minutes crumbs are golden and fruit is bubbling underneath.
Place dish over heat-proof plate.
Serve with vanilla/cinnamon ice cream (I make my own).

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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

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